Chicken Plate Recipe

Prepare and tenderize chicken

If the chicken breasts are uneven thickness, place each between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. This ensures even cooking.

Make the marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp kosher salt, and 1 tsp honey (if using) until combined.

Marinate

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15–20 minutes at room temperature after marinating for a brief rest before grilling.

Preheat grill or pan

Preheat an outdoor grill or a heavy skillet/grill pan over medium-high heat. If using a grill, oil the grates. If using a pan, add a thin film of oil and heat until shimmering.

Grill the chicken

Remove excess marinade from the chicken and place breasts on the hot grill or pan. Cook 4–6 minutes per side (depending on thickness) until grill marks form and internal temperature reaches 74°C (165°F). Avoid flipping constantly—one flip gives best sear. If using a thicker breast, after searing reduce heat to medium and continue cooking until done.

Rest and slice

Transfer the cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice each breast crosswise into 1/4-inch slices or serve whole per plate.

Assemble salad

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion, and 1/2 cup shredded carrot. Toss gently to combine.

Add toppings

Sprinkle 1/4 cup crumbled feta cheese and 2 tbs toasted sliced almonds or croutons over the salad if using. Season with 1/4 tsp salt and 1/4 tsp black pepper, then toss lightly.

Make vinaigrette

In a small jar or bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Dress salad and plate

Just before serving, drizzle the vinaigrette over the salad (start with about 2 tbs, add more to taste) and toss gently. Place a portion of dressed salad on each plate, top with a sliced or whole grilled chicken breast, and spoon any resting juices from the cutting board over the chicken for extra flavor. Serve immediately.